If you’re out of butter or looking for a substitute for butter in your cupcake recipe, you have a lot of possibilities. Many of them will be discussed in depth throughout this article so that you can decide what to use as a butter replacement in your homemade cupcakes.
Make sure to read all the way to the end and check out the recipe for some delectable butter-free cupcakes.
- 1 – Greek Yogurt
- 2 – Applesauce
- 3 – Coconut Oil
- 4 – Vegetable Oil
- 5 – Shortening
- 6 – Buttermilk
- 7 – Prune Purée
- 8 – Bananas
- Chocolate Cupcakes Without Butter
- Final Thoughts
- Are cupcakes better with butter or oil?
- What flour is used to make cupcakes?
- How to make cup cakes?
- How much oil do I substitute for butter?
- Can I use oil instead of butter in cake mix?
- How to decorate cupcakes without butter?
- What is a cupcake without frosting called?
- What is an alternative to cupcakes?
- What are the 7 types of frosting?
1 – Greek Yogurt
Greek yogurt is one of several butter alternatives you can use, and it will provide additional protein to your cupcakes while also delivering a wonderful, smooth texture.
If you use Greek yogurt, use half the amount of butter called for in the recipe. For example, if the recipe calls for a half-cup of butter, substitute a quarter-cup of Greek yogurt.
You could discover that using Greek yogurt as an ingredient improves the texture of your baked items.
2 – Applesauce
If you have any unsweetened applesauce on hand, you may substitute it for the butter in your cupcakes. As with Greek yogurt, you must use half as much applesauce as butter.
Using applesauce in your cupcakes may offer fiber and has less calories than butter and other alternatives, making it a perfect choice for those of you who are monitoring what you consume.
3 – Coconut Oil
Coconut oil is a comparable component to butter, and you may simply substitute it for butter in your homemade cupcakes. This may offer a bit of coconut flavor as well as a rich texture to your baked items.
If you’re using coconut oil instead of butter, you may use as much as you would butter for the dish you’re making. One advantage of substituting butter with coconut oil is that it is considerably healthier since it includes a variety of healthy fats.
4 – Vegetable Oil
Vegetable oil functions similarly to butter, making it an ideal substitute for the component in homemade cupcakes. However, unlike other options, this provides no nutritional advantages.
When substituting vegetable oil for butter, use three-quarters of a cup for every cup of butter.
5 – Shortening
Another kind of fat that may be used in lieu of butter in cupcake batter is shortening. Shortening, on the other hand, does not contain excess water like butter, nor does it have any taste, but butter-flavored shortening is available.
For a recipe, use the same quantity of shortening as you would butter. Because of the absence of water, it is possible that your cupcakes will turn out quite soft.
6 – Buttermilk
Buttermilk may also be used in lieu of butter in cupcake batter. Simply use half the quantity of buttermilk you would normally use.
If you don’t have buttermilk but have milk and either lemon juice or vinegar, you may mix a tablespoon of vinegar or lemon juice per one cup of milk and use it as a replacement for the butter.
7 – Prune Purée
Although it may seem to be an unusual addition to your cupcakes, prune pure works well as a butter alternative. Pumpkin puree is another suitable substitute.
In the recipe, use roughly three-quarters of the quantity of prune pure as you would butter. One thing to keep in mind when utilizing this substitution is that it will most likely give your cupcakes a little dark crimson hue.
8 – Bananas
Believe it or not, bananas may be used in place of butter in cupcakes, and they can also provide a mild banana taste. Keep in mind that if you use bananas instead of butter, your cupcakes will be a little denser.
Of course, you must mash the bananas before using them in your dish. A banana is about equivalent to one stick of butter.
Chocolate Cupcakes Without Butter
This cupcake recipe calls for coconut oil in lieu of butter, but you may use any of the other replacements instead.
The following ingredients will be required for the cupcake batter:
- 2 eggs
- 2-1/4 cups flour
- 2 cups sugar
- 1 cup milk
- 1 cup hot water
- 3/4 cup cocoa powder
- 2/3 cup coconut oil, liquified
- 2 tablespoons apple cider vinegar
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
This is what you need for the chocolate frosting:
- 3-1/2 cups confectioners sugar
- 3/4 cup cocoa powder
- 1/2 cup coconut oil, liquified
- 1/3 cup hot water
- Pinch of salt
Making the Cupcake Batter
Preheat your oven to 375 degrees Fahrenheit first, and then line a muffin pan with cupcake liners. To begin the batter, whisk together the sugar, eggs, and coconut oil in a mixing dish.
Then add the cocoa powder, salt, and flour, whisking everything together. Quickly combine the baking soda, apple cider vinegar, and milk in a separate dish, then gently pour a little bit of the mixture into the other mixture you’ve created.
After that, stir in the vanilla essence, then gently add a little of hot water into the ingredients, being careful to whisk out all the lumps in the batter. Finally, spoon the mixture into the cupcake liners and bake the cupcakes for 14 to 18 minutes, or until a clean toothpick comes out clean.
Allow the cupcakes to cool for about a half hour on a wire rack before applying the chocolate icing.
Making the Frosting
This chocolate icing complements the coconut oil-infused handmade cupcakes nicely. To begin, combine the coconut oil, confectioners sugar, and cocoa powder in a clumped mixture.
At this stage, add the hot water to the mixture a little at a time, stirring all the components as you go. When the frosting is as thin and silky as you want it, dollop it over the tops of your cooled cupcakes.
Because recipe contains coconut oil, this chocolate frosting will thicken as it sets on the cupcakes, almost like fudge. Now you may eat your own chocolate-frosted cupcakes.
As you can see, there are various methods to avoid using butter in cupcakes and substitute it with something else. In fact, switching butter may result in cupcakes that you appreciate even more.
The texture and taste of your cupcakes may differ depending on whatever substitution you choose for your recipe, so you may need to experiment to find which alternative you like. If you don’t want to add taste to your alternative, a component like shortening can be appropriate for you.
Are cupcakes better with butter or oil?
The key to moist cupcakes is to substitute oil for butter as the fat element. While butter may make baked products dry, oil makes them moist and delicious.
What flour is used to make cupcakes?
Due to its low gluten level, cake flour is great for baked items with a soft texture, making it simpler to produce lighter, tender textures when baking delicate sponges, cupcakes, muffins, and pastries.
How to make cup cakes?
Cupcake Making Instructions
Step 1: Gather your ingredients. Allow 30 minutes for the butter and eggs to get to room temperature.
Step 2: Mix together the butter and sugar.
Step 3: Mix in the eggs and vanilla extract.
Step 4: Alternately add wet and dry ingredients.
Fill the Cupcake Liners in Step 5.
Bake and cool the cupcakes.
Step 7: Frost and decorate the cake.
How much oil do I substitute for butter?
2 tablespoons of oil.There is no hard and fast rule for how much oil to use to substitute butter, but you may usually use roughly three-quarters of the quantity of butter called for in the recipe. For example, if the recipe asks for 10 tablespoons of butter, you may use around 7 1
Can I use oil instead of butter in cake mix?
Bread, muffins, rolls, cakes, and cupcakes – A 1:1 substitute (1 cup oil for every 1 cup butter) typically works well. If you want to maintain the fat content in your dish the same, you may decrease the oil by up to 3 tablespoons per cup.
How to decorate cupcakes without butter?
1 – Sprinkels. Most people assume that you can’t put sprinkles on a cupcake without frosting, however this isn’t true.
Powdered sugar is number two. Powdered sugar is very finely ground sugar.
Chocolate candies are number three.
Meringue is number four.
Whipped Cream (5 points).
6 – Glaze.
Ganache is number seven.
Marshmallow Cream is number eight.
What is a cupcake without frosting called?
icing: The primary distinction between cupcakes and muffins is the usage of icing. While muffins lack frosting, the creamy, sweet whipped topping is a cupcake must-have.
What is an alternative to cupcakes?
Muffins. Similar to classic cupcakes, but more healthier! You may bake a variety of muffins using whole grain flour and fruits that will please everyone in the class. Muffins are a more healthier dessert than cupcakes due to the absence of icing!
What are the 7 types of frosting?
There’s a buttercream here for everyone, whether you want to frost, fill, decorate, or simply lick the spoon!
CLASSIC AMERICAN BUTTERCREAM FROSTING.
BUTTERCREAM FROSTING WITH SWISS MERINGUE.
BUTTERCREAM FROSTING WITH ITALIAN MERINGUE.
FROSTING WITH FRENCH BUTTERCREAM.
BUTTERCREAM FROSTING FROM GERMANY.
FROSTING WITH ERMINE.